I still remember the first time I made this Peanut Butter Cup Chocolate Roll. It was one of those “I need chocolate and peanut butter together, like now” kind of days. I was searching for a chocolate roll cake with peanut butter twist—something that felt like a cream peanut butter swirl cake but with that extra oomph of peanut butter cup filling. When it came out of the oven, fluffy and rich, and I took that first bite? Game over. This Peanut Butter Cup Chocolate Roll quickly became a kitchen win I knew I’d repeat again and again.
This dessert fits perfectly into my foodie life because it brings that fun balance of silky chocolate and creamy peanut butter in a simple roll cake form. It’s the kind of chocolate peanut butter dessert that feels fancy but is totally doable on a weeknight or weekend baking session. Plus, the swoosh of peanut butter cup filling inside makes each slice a little celebration. Honestly, sharing it with friends always gets those happy “wow” moments, and that’s the best feeling.
Whether you’re a longtime peanut butter fan or just looking for a heavenly chocolate Swiss roll recipe to try next, this Peanut Butter Cup Chocolate Roll is here to impress without intimidating your kitchen time. I can’t wait for you, friend, to whip one up and experience that same rush I got the first time—it’s pure joy wrapped in a cake!
What You’ll Need:
This Peanut Butter Cup Chocolate Roll keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s the scoop:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (regular or Dutch-processed works here)
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup creamy peanut butter (I like natural for that fresh peanut flavor, but any creamy variety you have works)
- 1 cup powdered sugar (for the filling)
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 3 oz peanut butter cups, chopped (this is my secret upgrade for that chewy, melty swirl inside!)
If you’re out of cocoa powder, no worries—just swap in a bit of melted dark chocolate or chocolate syrup, but keep the total chocolate flavor strong. You can grab these ingredients at any regular grocery store without breaking the bank, making this Peanut Butter Cup Chocolate Roll kind to your wallet and your taste buds.
Quick prep tip: Have your eggs and butter out ahead of time so they blend smoothly. Also, chopping the peanut butter cups a day before lets them get just the right texture without turning into a melted mess in the filling.
If you have leftovers, wrap the roll tightly in plastic wrap and keep it refrigerated. It stays fresh for up to 3 days (if it lasts that long!). Honestly, sometimes I slice a piece cold for a quick no-fuss treat, and it’s just as delicious. Ready to dive in? Let’s get cooking!
Let’s Cook This Together:
- Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. This makes the rolling part a breeze when your Peanut Butter Cup Chocolate Roll is ready.
- Separate your 4 large eggs and beat the whites with a pinch of salt until soft peaks form. This adds lightness—the secret to a fluffy roll!
- In another bowl, whisk together the yolks and granulated sugar until pale and creamy. Add in your cocoa powder and mix well—your kitchen will start smelling like pure chocolate heaven now.
- Gently fold your flour, baking powder, and salt mixture into the yolk mix. Then carefully fold in the egg whites, preserving the airy texture. This step is where patience pays off and your Peanut Butter Cup Chocolate Roll bakes up light and tender.
- Pour the batter evenly into your prepared pan. Use a spatula to smooth the surface, making sure edges aren’t too thick—remember, you want to roll this cake without cracking.
- Bake for 12-15 minutes, or just until the cake springs back lightly to the touch. Over-baking? It dries out the roll, and we’ve all been there!
- As soon as it’s out of the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake up with the towel inside while it cools. This helps the cake keep its shape without cracking. Trust me, this little kitchen nugget changed my life with this chocolate Swiss roll recipe.
- Now, on to the filling: In a bowl, cream together softened butter, peanut butter, powdered sugar, and vanilla extract until smooth. Stir in the chopped peanut butter cups for that extra gooey goodness. This peanut butter cup filling adds a creamy crunch that’s just irresistible.
- Carefully unroll the cooled cake, spread your peanut butter cup filling evenly over the surface, then roll it back up without the towel. Wrap in plastic wrap and chill for at least an hour to set.
From start to finish, this Peanut Butter Cup Chocolate Roll comes together in about an hour and a half, including chilling time. While it’s chilling, pour yourself a coffee or tea and soak in that feeling of “I just baked something incredible.” Your kitchen smells amazing, and your Peanut Butter Cup Chocolate Roll is ready to wow.
If your cake cracks a little during rolling, it’s totally fine—it still tastes amazing. Try trimming the edges next time or rolling while it’s even warmer.
This recipe is tried and true, with tweaks from fellow foodies, and has become a favorite chocolate peanut butter dessert for many gatherings. Tastiness guaranteed!
How to Serve & Savor It:
This Peanut Butter Cup Chocolate Roll truly shines when you serve it with a dollop of whipped cream or a light drizzle of chocolate ganache. I love cutting it into thick slices for dessert parties or slicing thin for afternoon treats—either way, it’s a crowd-pleaser!
Pair it with fresh berries to balance out the richness, or alongside a scoop of vanilla ice cream when you want to spoil yourself a little more. My people absolutely rave about the contrast between the fluffy chocolate cake and the creamy, slightly crunchy peanut butter cup filling.
Ideal times for this cake? Honestly, it’s perfect for holiday gatherings, birthdays, or just that “I deserve a treat” moment after a busy week. Plus, you can dress it up with a dusting of powdered sugar or chopped peanuts for presentation.
If you have leftovers (and sometimes I sneak a slice or two the next day), try turning them into decadent peanut butter parfaits or layering slices with chocolate mousse for a simple yet fancy no-bake dessert.
I’ve even tried seasonal twists—like adding a sprinkle of cinnamon in the peanut butter filling for cozy fall vibes. Each version tastes like a little celebration, making this chocolate roll cake with peanut butter an everyday favorite. If this sounds like your kind of chocolate peanut butter dessert, check out more indulgent recipes like my old-fashioned peanut butter pie, the classic peanut butter pie, or the peanut butter cookie bites at YourEverydayFoodie—great for varying up your peanut butter game!
Your Questions, Answered:
Can I prep parts of this Peanut Butter Cup Chocolate Roll ahead?
Absolutely! You can bake the cake layer a day in advance and wrap it tightly. The filling keeps well too, so you can make that ahead and assemble right before serving.
What’s a good swap for peanut butter in this Peanut Butter Cup Chocolate Roll?
If you need a swap, almond butter or sunflower seed butter work beautifully. They give a slightly different but equally creamy flavor that pairs right with chocolate.
How can I make this Peanut Butter Cup Chocolate Roll for fewer people?
Simply halve the recipe and bake in a smaller pan, adjusting baking time to 10-12 minutes. It’s just as satisfying in mini form!
What if I don’t have peanut butter cups?
Mix in chopped peanuts or even your favorite nutty candies. You can also drizzle melted peanut butter cups on top like this reader did, inspired by this Swiss Meringue Buttercream Recipe with Peanut Butter for Bundt—yum!
Can I freeze the Peanut Butter Cup Chocolate Roll?
Yes! Wrap it well in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight and it’s just as good.
Why does my chocolate roll cake crack sometimes?
It usually means the cake was rolled too cold or cooled too long before rolling. Rolling while warm (with towel) helps keep it flexible.
Have you tried international versions or similar recipes?
Definitely! This reminds me of a beautiful Chocolate-Peanut Butter Swiss Roll Cake Recipe I tried once—such a rich chocolate peanut butter dessert experience. Also, some friends added a drizzle inspired by this chocolate peanut butter roll post they tried, which upped the wow factor big time.
Feel free to reach out in the YourEverydayFoodie community for more fun tweaks and sharing your own wins!
Final Foodie Thoughts:
This Peanut Butter Cup Chocolate Roll has earned a special spot in my heart—and my regular rotation—because it’s joyful to make and utterly satisfying to eat. There’s something rewarding about that soft chocolate sponge hugging the creamy peanut butter cup filling that just feels like home.
My Top Peanut Butter Cup Chocolate Roll Tips:
- Roll the cake while it’s warm to avoid cracks
- Don’t skimp on real chopped peanut butter cups for texture and flavor
- Chill well before slicing for clean, perfect pieces
For tasty variations, I’ve loved swapping in almond butter, trying a cream cheese swirl instead of butter, or topping with a quick chocolate glaze. The classic peanut butter cup filling, though, still gets requested the most at my table.
I encourage you to make this Peanut Butter Cup Chocolate Roll your own, adjusting flavors and mix-ins as your everyday foodie heart desires. The best part? It’s approachable, crowd-pleasing, and fun to share.
Here’s to many happy baking moments and delicious bites with this Peanut Butter Cup Chocolate Roll. Can’t wait to hear what you think when you make it—and maybe share your own twists too!
For more all-time peanut butter favorites, check out the old-fashioned peanut butter pie, the classic peanut butter pie, or these fun peanut butter cookie bites. Happy baking, friend!
Peanut Butter Cup Chocolate Roll
A luscious chocolate roll filled with creamy peanut butter cup filling, combining rich chocolate and nutty flavors in an irresistible dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup creamy peanut butter
- 1 cup powdered sugar
- 4 peanut butter cups, chopped
- 1/2 cup heavy cream
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat egg yolks and 1/2 cup sugar until thick and pale. Stir in vanilla extract.
- In a separate bowl, sift together cocoa powder, flour, and salt.
- Gradually fold dry ingredients into the egg yolk mixture.
- In another clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Gently fold egg whites into the chocolate batter until just combined.
- Spread batter evenly in prepared pan and bake for 12-15 minutes, until springy to touch.
- While the cake is warm, invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake with the towel from the short side. Let cool completely.
- For the filling, beat peanut butter, powdered sugar, and heavy cream until smooth. Fold in chopped peanut butter cups.
- Unroll cooled cake and spread peanut butter filling evenly over the surface.
- Roll the cake back up without the towel. Chill in refrigerator for at least 1 hour.
- For the chocolate drizzle, melt chocolate chips and drizzle over the chilled roll before serving.
Notes
For an extra touch, serve slices with a scoop of vanilla ice cream or sprinkle with crushed peanuts for added crunch.